This cake is so named as the person for whom it was made preferred to eat leftovers for Breakfast as opposed to what made for other people, similarly, at dinner time he would often supplement the food that was made with leftovers. When asked what he wanted for a birthday cake, he replied, wherever other people like. Well, most people (chocoholics) like a chocolate cake of some form: this is a version for the non-chocoholics. The components of this this cake came from cake components that were specifically developed for other cakes: producing a leftover cake. The cake component was a ‘plain’ Génoise sponge; the filling, a Stiff vanilla mousse; and the topping a White chocolate ganache type frosting. Also, normally a Génoise cake is eaten the day that it is filled or topped. Due to the schedule of making two cakes (both a chocolate and a vanilla version) this was not possible. Hence, in a sense, it was leftover cake too.
A Génoise type sponge is an essential tool in any pastry chef’s toolbox. It is a classic in its own right. It is the most versatile and widely used type of French cake. It is a true sponge cake; it is simply trapped air. A good Génoise is fine textured, yet strong, or firm, and tender at the same time. The purpose of a Génoise type sponge is to support other elements and flavours. It is perfect for unlimited dessert creations. Traditionally, desserts built using a foundation of Génoise are delicate and refined, just as a classic should be. It has a light, delicate flavour (note that it not meant to be heavy and moist as is the case with some other cake types). It is especially good in combination with other flavoured creams or Ganaches.
A vanilla mousse is made to produce a light and airy texture, full of bubbles, yet with the texture remaining thick and stable, as is characteristic of a mousse foam.
The Vanilla mousse is made dairy free with the use of Coconut cream.
Basically, the White Chocolate frosting used for this cake is a thicker version of a firm Ganache. The cream normally used in making a firm Ganache is replaced with butter. The Ganache is transformed to a frosting consistency by the addition of powdered sugar. The resultant White Chocolate frosting is pourable.
This recipe makes a two-layer 23cm (9in) diameter Vanilla Leftover Cake.
Ingredients:
Génoise type sponge 2 layers
Stiff Vanilla mousse filling
White Chocolate frosting
Work quickly as the White Chocolate frosting cools rapidly.
When finished, place the frosted Vanilla Leftover Cake back into a refrigerator, so that the chocolate frosting may set.
Remove the four strips of parchment paper beneath the cake and tidy up.
If the cake is to be decorated, leave it in the refrigerator for a minimum of 30 minutes before removing and then making any decoration on the chocolate frosted surface.
Replace the finished Vanilla Leftover Cake in a refrigerator until it is time to eat.
Enjoy.
A Génoise type sponge is an essential tool in any pastry chef’s toolbox. It is a classic in its own right. It is the most versatile and widely used type of French cake. It is a true sponge cake; it is simply trapped air. A good Génoise is fine textured, yet strong, or firm, and tender at the same time. The purpose of a Génoise type sponge is to support other elements and flavours. It is perfect for unlimited dessert creations. Traditionally, desserts built using a foundation of Génoise are delicate and refined, just as a classic should be. It has a light, delicate flavour (note that it not meant to be heavy and moist as is the case with some other cake types). It is especially good in combination with other flavoured creams or Ganaches.
A vanilla mousse is made to produce a light and airy texture, full of bubbles, yet with the texture remaining thick and stable, as is characteristic of a mousse foam.
The Vanilla mousse is made dairy free with the use of Coconut cream.
Basically, the White Chocolate frosting used for this cake is a thicker version of a firm Ganache. The cream normally used in making a firm Ganache is replaced with butter. The Ganache is transformed to a frosting consistency by the addition of powdered sugar. The resultant White Chocolate frosting is pourable.
This recipe makes a two-layer 23cm (9in) diameter Vanilla Leftover Cake.
Ingredients:
Génoise type sponge 2 layers
Stiff Vanilla mousse filling
White Chocolate frosting
Slowly pour the White Chocolate frosting into the middle of the cake surface, allow the frosting to flow outwards before applying a little more. Repeat this process, encouraging the flow out to the edges (yet not over) with a spatula, until it is all used up. If any of the frosting escapes over the edge, wipe it up with a paper towel.Day
This is concerned with: making the Génoise type sponge layers; the Stiff White chocolate mousse filling; assembling the cake with the filling; making the White Chocolate frosting; applying the frosting; and, if required, applying any decoration.
Génoise
This Gluten-free recipe is for a round Génoise. It is based upon the Gluten recipes of: Shirley Corriher (BakeWise); Bruce Healy and Paul Bugat (The Art of the Cake, and Mastering the Art of French Pastry); Jacquy Pfeiffer (The Art of French Pastry); and Sherry Yard (The Secrets of Baking).
It will be noted that in the recipe below that extra egg yolks are added to the whole eggs. This is to obtain the stable egg foam needed to produce a successful Génoise. The reasoning as given by E J Pyler in Baking Science and Technology (as quoted in BakeWise) is that modern eggs may be deficient in yolk proteins so it is common practice to add 20 – 50% more yolks to improve both aerating ability and foam stability. Also, E B Bennion states in The Technology of Cake Making (again quoted in BakeWise) that the best quantity of yolks to add is 20% for similar reasons. On top of this there are two approximate rules for génoise recipes: the weight of the flour and sugar to be close to equal; and the amount of sugar to be less than 1.25 of the weight of the eggs. This recipe falls within both guidelines, with the ratio of sugar to eggs being 0.55; well below the 1.25 limit.
Ingredients: (makes two 23cm (9in) round Génoise layers)
Gluten-free flour mix* 225g
Cane sugar 220g (11 + 209g)
Eggs 398g (7 Large plus 3 yolks)
Butter (optional) 45g (sliced and cubed)
*Gluten-free flour mix: 440g Brown Rice flour, 125g Sweet Rice flour, 45g Potato starch, 95g Tapioca starch, and 55g Arrowroot. Total weight: 760g
Method:
Lightly grease two 23cm (9in) round cake pans (3.5cm (1 3/8in) high) with softened butter. Line the bottom and the sides up to the top of the pan with parchment paper, and then lightly grease with softened butter.
Adjust a rack to the middle of the oven, and preheat the oven to 190°C (374°F) for 45 minutes.
Sift the gluten-free flour mix into a medium sized bowl (1), add in 1Tbsp (11g) cane sugar, and whisk to incorporate. This is to help later when folding in the flour with the whipped egg mixture; it will make it easier. Set aside.
If adding the optional butter, fill a medium saucepan (2) with about 5cm (1in) of water and over medium heat bring to a simmer. Place a small bowl (3) on top containing the sliced and cubed butter. Using a metal dessert spoon, melt the butter, when it is approximately three quarters melted, remove the bowl from the heat and continue to stir to completion. Set aside.
Rinse a stand mixing bowl (4) with hot tap water to warm it, then dry well.
If not already done so, fill a medium saucepan (2) with about 5cm (1in) of water and over medium heat bring to a simmer.
Add the eggs and yolks to the warm mixing bowl (4) and break the yolks with either a fork or a whisk; add the rest of the cane sugar and whisk to combine for a minimum of 30 seconds. Then, place the warm, filled mixing bowl (4) on top of the saucepan (2) containing the simmering water; turn the heat to low. If whipping by hand, tilt the mixing bowl forward, almost horizontal, and sweep the whisk around the bottom of the bowl, with each revolution lifting the whole of the mass of egg mix to incorporate air into the process. If using a hand-held mixer, use a similar process. Whisk continuously for 4 – 5 minutes, or until the egg mix reaches a temperature of 40°C (104°F) and the mix is frothy and pale yellow.
Remove the filled mixer bowl (4) from the double boiler and wipe the bottom dry. Place the filled bowl on a stand mixer fitted with a whisk attachment, or use an electric mixer. Whip at medium speed for 12 – 17 minutes (whip for the full time (17 mins), it is well worth it for the light and airy texture it produces in the baked cake), until the egg-sugar mixture is three times the original volume, is thick, is almost white in colour, and is completely cool to a finger dipped in it. During the last 4 – 5 minutes of whisking stop from time to time to check the ribbon thickness when dropped from the whisk. There will be some definition of it in the filled bowl, it will initially stay on top of the mixture before spreading slightly and slowly flattening as it dissolves into the mass of whipped egg-sugar mix.
If using the optional butter, turn the speed down to the lowest, then drizzle in the cooled, yet liquid, melted butter (bowl 3) and mix for 15 seconds until incorporated. If the butter has cooled too much and it is no longer liquid, place it in a microwave oven and briefly heat to liquify.
Sift a quarter of the Gluten-free flour mix over the top of the whipped egg-sugar mix, avoiding the edges of the bowl. Imagine a clockface. Gently immerse a whisk vertically into the foam, facing forward at the 12 o’clock position and drag it across the bottom of the bowl. At the 6 o’clock position, lift up the whisk, and with it a large dollop of the mix, turn it over and spread it across the top of the sifted flour, folding the flour into the mix. Rotate the mixer bowl one quarter turn, sift another quarter of the flour mix and fold again. Repeat with the third batch of flour, and again with the last quarter of sifted four mix and folding that in to fully incorporate the flour into the cake batter.
Pour and scrape the cake batter into the prepared cake pans, filling them to between two thirds and three quarters of their height. Tap each pan lightly on the worksurface a few times to eliminate any air bubbles. Then, smooth the surface of the batter with a spatula, pushing it out to the sides to make a slight depression in the centre.
Place the filled cake pan on a baking sheet on the middle shelf of a preheated oven and bake for 15 – 25 minutes, or until the Génoise is golden brown, starts to pull away slightly from the sides of the pan, and is firm to the touch. As an additional test (although it is totally meaningless, yet many baking authors advocate it as the only test!), place the tip of a paring knife in the centre of the cake, and if it comes out wet yet clean, the Génoise is done. If the cake is neither pulling away from the sides, nor firm to the touch, bake for a further 5 – 10 minutes.
Remove the Génoise from the oven, place it on a wire cooling rack, and slide the tip of a paring knife between the edge of the Génoise and the cake pan; to fully loosen the edge. Let the Génoise cool in the pan for 15 minutes. Unmould the Génoise on to another wire cooling rack covered with a sheet of parchment paper. Remove the parchment paper that the Génoise was baked on and cool right side up for at least 2 hours before using. When the Génoise is completely cool, place it in a fridge for 20 minutes, and then it can be sliced level if required.
Génoise may be kept at room temperature for up to 2 days, or covered airtight in a fridge for 2 days too. Alternatively freeze for up to 2 weeks in a freezer. If frozen, defrost overnight in a refrigerator, then unwrap the Génoise for at least 2 hours before using.
Stiff Vanilla mousse filling
Rather than making a classic vanilla mousse that is based on making a custard, crème anglaise, or vanilla sauce (which would then need stabilizing with a large amount of Gelatin), this Vanilla mousse, or Mousse vanille, is made using vanilla flavoured whipping cream.
Mousse, in a baking sense, is an edible foam, originating from France where it was most commonly eaten as a dessert. The word mousse means foam or lather in French. Mousse originated in the 1700s, with the first known recipe for chocolate mousse documented by Menon, a French writer in 1750, in his book La science du maître d’hôtel confiseur (which translates as ‘The science of a master confectioner’). A mousse can be simply defined as any soft or creamy dessert that is made light and fluffy (or it may be thick and fluffy too), that incorporates air bubbles to give it a light and airy texture. This is done by the addition of whipped cream or beaten egg whites, or both, or other aerators, to the base dessert.
Mousse is made up of just a few ingredients: a base; the aerator(s); a flavouring or sweetener; and a thickener, stabilizer, or binder. The latter is optional, as it depends upon the base, and it may be eggs, Gelatin, or just the base itself. In its most basic form, mousse is made by folding the aerator(s) into a base. The aerators may be whipped cream (as is the case here), meringue, pâte à bombe (bomb batter (eggs and a boiled sugar syrup)), or a combination of these.
The base for this mousse is a non-dairy cream: Coconut cream. Normally Heavy (whipping) cream is used. Note that Heavy (whipping) cream has a fat content of between 36 – 38% fat, whilst Coconut cream has a fat content of between 19 – 33% fat (so, if used on its own, it is a little light on fat content, however, this is not too much of a problem). Vanilla essence is used as the flavouring. The aerator is the cream itself. A stabilizer, Gelatin, is used here. Note that, the amount used will determine the texture of the mousse, in this case, a stiff mousse is required.
The preferred option used here is to use canned Coconut cream, as for many people, either for ease of use, and/or availability, it may be the option that most people will use.
Just a reminder of the situation with whisking/whipping dairy cream. The key is to form a stable foam of the whole body of cream with the fat modules holding all of the cream and air bubbles together.
Whipped cream is stabilised by the fat modules in the cream. How does this happen? After the first 30 seconds or so, the whisk causes bubble walls to begin to be stabilized by the destabilization of the fat globules in the non-cream. The action of whipping introduces air bubbles into the cream and the air bubbles become coated with a water film that is filled with fat droplets. Continued whipping does two things: more air is introduced into the cream and the fat droplet bubble walls begin to stabilise, yet at the same time, they become thinner; secondly, the shearing action of the whisking, or whipping, itself, strips away parts of the protective membranes of the fat droplets, or modules, and by the force of the imbalance in the air bubble walls of fat globules. At the same time the fat globules, robbed of their protective film and coating, move around and bump into each other and stick together. As a result, the cream gets thicker. The fat globules, which by their very nature avoid contact with water in the cream, settle in two parts of the cream: facing air pockets in bubble walls, and secondly, stick together with other fat globules, or stick to a patch of naked fat on another bubble. Hence, a continuous, and a thickening, network of closely touching bubble walls emerges. The foam takes on a definite structure, and a persistent, shape with the whipped cream firm and ready to use.
Ingredients:
Gelatin powder 3 1/2tsp (11g) (plus 66g water)
Coconut cream 640g
Confectioners’ Cane sugar 45g (if unavailable, in a coffee grinder, blitz 50g Cane sugar
with 2g Cornstarch)
Vanilla essence 2tsp
Method:
First, ensure that 3 full cans (400ml each) of coconut cream are left, upright, on a shelf for at least 3 days after buying (to ensure that the contents (cream and water) are separated) before being placed in a refrigerator for between 1 and 2 days, so that the coconut cream may harden. Then, the separated cream on top is extracted, as this the only part of the coconut cream that is used to whip.
Note that different brands may contain different amounts a fat (cream), and the amount in a can of the same brand may vary too. A 400ml (13.5oz) can of Coconut cream contains 305g (10.76oz) fat (cream), or that was the case with the can used. Not all of the Coconut cream from the 3 cans will be used, and the leftover Coconut cream may be used elsewhere.
To open, place the can over a bowl (5), and using a can opener, cut a small portion of the base open, only just as much as is needed to let the coconut liquid drain out. Remove the bowl of coconut liquid and set aside (it may be used later).
Open the top of the can, and scoop out the coconut cream into another bowl (6).
Place the bowl of coconut cream a refrigerator until required.
On a note about cream thickness (relative to later whipping), if the removed Coconut cream is more on the fluid side (lacking in fat) than hard, add between 1Tbsp – 4Tbsp of Tapioca flour during the whipping process. Similarly, if the whipped cream appears lumpy, or overly thick (i.e., more than expected) gradually add (1/2tsp at a time) some of the set aside Coconut liquid and whip until soft (approx. 5 secs).
Place 3 1/2tsp (11g) of Gelatin powder in a small bowl (7) and add 66g cold water. With a small whisk, whisk quickly so that all of the granules are surrounded by water, or clusters will appear. After 5 minutes of whisking, the mixture should bloom and become spongy; then allow the mixture to thicken for 5 minutes. Melt the Gelatin in a microwave oven for 2 – 3 x 10 second bursts on full power. Set aside to cool.
When whisking cream, it is necessary to keep the cream cold because even mild warmth softens the fat skeleton of a cream foam and collapse the air bubbles. The ideal temperature for whisking is at the low end of 5 – 10°C (40 – 55°F); and for both bowl and the beaters need to be chilled too.
Place a large bowl (7) and the beaters of a hand-held electric mixer in a freezer for 15 minutes.
When the time is up, remove both bowls and beaters from the freezer.
Note, the Coconut cream is whipped quickly so that air is incorporated into the cream as fast as possible, so that the cream stays cold and is thus able to hold air effectively.
Remove the Coconut cream from the refrigerator, and place the removed Coconut cream in the chilled bowl. Using either an electric hand mixer fitted with the cold beater attachments, start whipping at low speed, and then gradually increase the speed through medium to high speed. Whip for between 30 secs to 1 min, or until the Coconut cream begins to ‘foam’, or evidence of the beating process is apparent.
Scrape down the sides of the bowl.
Add the Cane sugar Confectioners’ sugar and Vanilla essence.
Whip on high for 10 secs, or until soft peaks (a ‘beak’ is starting to form) appear. Note that this is an ideal stage to arrive at for making a mousse. The stage aimed at here, in this recipe, requires a little more whipping, approx. 5 secs, or until medium, or semi-stiff peaks (the ‘beak’ actually looks like a ‘beak’) appear. However, avoid overwhipping (it causes heat), as the whipped cream may separate.
Place the set aside bowl (7) of cooled, melted (ensure that it still flows, if it does not then reheat so that it does) Gelatin next to the large mixing bowl (7)
At low speed, gradually add the cooled melted Gelatin to the whipped cream. Increase the speed of the mixer to medium for an additional 1 - 2 minutes.
Either use the Stiff Vanilla mousse immediately, or cover airtight and place the bowl of mousse in a refrigerator to firm up for at least 1 2 hours, or even overnight.
Store, covered airtight in a refrigerator for up to 1 week. To reuse, lightly whisk to fluff up the mousse.
Assembly 1.1
To assemble the cake, first, cut three or four strips of wide (enough to fit under edge of cake and overlap plate edge, all the way round) parchment paper; place on top of one of the Génoise layers, place a plate on top, and invert so that the flat, baked bottom of the Génoise layer is on top, and the plate is on the bottom. Secondly, invert the other layer onto a parchment covered cooling rack, again with the flat, baked bottom of the Génoise layer on top.
After making the Stiff vanilla mousse filling, spread it generously over the first (cake layer on plate) flat surface, starting around the outer perimeter, going right to the edge; finally, place any Stiff vanilla mousse left into the centre of the cake surface. Spread the cream evenly with a thin metal spatula, smoothing the mousse in towards the centre.
Then, place the other cake layer, with the flat side uppermost, on top of the layer of Stiff vanilla mousse filling. Press down to firm up the filling, to force it right out, even outside of the cake. Then, using a thin, offset metal spatula, clean up any excess filling and smooth the filling edges flat to the cake layers.
Place the filled cake in a refrigerator to firm up the Stiff vanilla mousse filling.
White Chocolate frosting
The White Chocolate frosting is in the form of a Ganache, also known as crème ganache, which is an emulsion of chocolate and butterfat, either in the form of cream and/or butter. Ganache is based upon dark chocolate; however, this variation is made with white chocolate.
The history of white chocolate revolves around one name: Nestlé. In 1936, the Swiss company Nestlé launched the first commercially available white chocolate bar; Galek (or Milky Bar in the UK). According to the Nestlé company, white chocolate bars were created, originally, as a way to use excess cocoa butter. It is noted that in between the two World Wars, white chocolate was cheaper than either milk or dark chocolate, thus making it more widely available.
White chocolate differs from dark chocolate (70% cocoa solids) which has little or no milk solids; it has neither chocolate liquor (other than cocoa butter) nor cocoa solids (other than cocoa butter fats), it contains only cocoa butter (approximately 30%), sugar (approximately 55% maximum) and milk solids (14%). Compared to dark chocolate, it is richer, smoother, sweeter and has a buttery, milky taste; it contains more fat, and it has a different sensitivity to heat (it melts more easily and at a lower temperature, and may burn more rapidly). As a consequence of the lack of cocoa solids, or, put another way, due to its increased fat content, comparatively less liquid (approximately half) is required when making a white chocolate pastry cream than that for a dark chocolate one, or, twice as much white chocolate is needed for a similar amount of liquid to arrive at a similar consistency to that achieved with a dark chocolate pastry cream.
Sometimes, chefs prefer to add something acidic, bitter, or sour to the recipe to offset the sweetness of white chocolate.
A basic white chocolate ganache is made up of just two ingredients: white chocolate and cream. It is a multi-purpose emulsion that can be used in many ways. Apart from being the most important filling for cakes and chocolate confections, ganache is one of the most versatile components available to the pastry maker through its available, and variable, consistencies.
Adjusting the ratio of chocolate to cream changes the consistency, or density, of the finished ganache. The basic recipe can be thickened or thinned down. Different ratios of chocolate to cream are used depending on the intended use of the ganache. Whatever its properties, it is a dense, rich filling, sauce, or topping that is velvety and smooth.
What is apparent is that working with white chocolate is trickier than working with dark chocolate.
The master, or basic, white chocolate ganache has a ratio (always based on weight) of: 2 parts white chocolate to 1 part cream, and is a medium-textured ganache (white chocolate ganache is softer than a dark chocolate ganache), as is the case here.
In its liquid form, ganache can be poured. When chilled it hardens, and then when whipped, it becomes light and aerated and can be used, as is the case here, for making a topping.
When the temperature of a ganache is changed, its properties change: it becomes thinner as it is heated, and thicker as it is cooled. When the ganache is at just above room temperature, a liquid ganache can be poured over a cake, torte, fruit or ice cream, to form a smooth and shiny glaze. When warm, ganache can be poured into a mould, and then allowed to cool and set. Once cool, it can be removed from the mould. A thick coating of ganache will harden into a paste or dough-like consistency on cooling. Refrigerated ganache can be whipped to increase its volume and then be spread as a filling or as a topping for a cake or pastry.
The quality of the ganache ingredients is important. It is preferable to use high quality white chocolate rather than chips or coating chocolate. As a general rule, the higher the fat content of the cream, the richer is the finished ganache.
If the cream used to make the ganache has a low-fat content (30% or below), it will have fewer fat solids in it and it could make the ganache runny. A cream with a high fat content (40% plus) will contain a lot of fat solids and may, during preparation, cause the ganache to separate or break. So, care would be needed in its preparation. Although, a broken ganache is recoverable.
Cream types within the range:
Crème fraîche has approximately 30–40% fat (usually 30%)
Heavy (whipping) cream is approximately 36-38% fat
Double cream (UK) is approximately 48-60% fat
Crème fraiche, Heavy cream and Double cream (UK) are all in the above range, although it likely that Crème fraîche’s fat content is likely to be on the low side. Also, care will be needed if using double cream. If a small amount of honey is added to a ganache recipe that is high in fat, the honey, due to its intense sweetness, will break down the fat droplets into smaller ones and increase the chances of producing a successful emulsion and resultant ganache. By combining different amounts of cream, and/or milk, it is possible to arrive at a desired fat content. Cream made from cow’s milk is readily available, however, some people suffer from lactose intolerance, so an alternative is sought.
Coconut milk is of equivalent thickness to light cream, and it has many health benefits. Its composition is similar to Light cream: water 60 - 68% (compare with 88% cow’s milk), fat 16 - 24% (3½%), protein 2% (3½%), carbohydrate/sugar 6% (5%)). Also, the texture is similar to light cream (fat content between 18-30% fat (typically 20%)).
Coconut cream has a fat content of between 19 – 33%, used on its own, it is likely to be on the low side, fat wise.
To make either Coconut milk Heavy (whipping) cream it is necessary to enrich it with fat, in the form of butter. This is easy to do with the cream is made from scratch, and adjusting the fat content with the aid of butter.
Butter is an ideal form of fat. Butter is made from cream concentrated to 34–44% butterfat, which is then warmed, cooled, aged and churned. European butter has a minimum of 82% butterfat, and contains 1% protein and 1% carbohydrate/sugar. American butter has a fat content of 80% and a maximum of 16% water, although European style butter is made in America with as high as 85% butterfat content, and with 10-20% less water. Butter melts at 30°C (86°F).
It is known that some people experience dietary problems with ingesting Hemp milk, so it is proposed to use Coconut milk. As Heavy (whipping cream) is considered to be a sock or store item, it will need to made a day ahead.
Coconut milk Heavy (whipping) cream
Heavy whipping cream produces whipped cream with stiff peaks and plenty of volume.
Ingredients: (makes approximately 600g)
Butter (sliced) 250g
Coconut Milk 360g plus 2Tbsp
Gluten-free flour mix 2* 16g (to thicken the liquid)
Cane sugar 8g
*Gluten-free flour mix 2: 440g White Rice flour, 125g Sweet Rice flour, 45g Potato starch, 95g Tapioca starch, and 55g Arrowroot. Total weight: 760g
Method:
Place 250g sliced butter in the bowl (8) of a double boiler, gently heat until three quarters of the butter is melted, stirring with a spoon. Remove from heat and melt the rest of the butter with a spoon. Set aside the bowl to cool.
In another bowl (9), warm the Coconut milk just to finger warmth (36 - 37°C (97 - 104°F)) and then remove from the heat.
Pour half of the warmed Coconut milk into the cooling melted butter and combine with a hand whisk.
Pour the butter-milk mix back into the warmed Coconut milk and combine with a whisk.
In a small bowl (10), mix 16g Gluten-free flour mix* with 8g cane sugar and 2Tbsp Coconut milk, and combine with a small whisk, and then pour the mix into the milk-butter mix (bowl 9), and combine to thicken.
Transfer the thickened milk-butter mix into a tall storage jar. Blend with a hand, or stick, blender for 5 minutes. This is to disperse the butterfat globules into the Coconut milk liquid to produce the Hemp milk Heavy cream.
Place a lid on the storage jar and store in a refrigerator for 20 – 30 minutes before use. It will keep for several days in the fridge. However, fat absorbs odours easily. Hence avoid storing cream in a refrigerator containing foods with a strong odour.
Ingredients (White Chocolate frosting):
White chocolate 490g (sliced and chopped into small pieces)
Coconut milk Heavy cream 240g
Honey (optional) 1Tbsp
Method:
Chop the white chocolate into 6mm (1/4in), maximum, pieces, and set aside.
In a saucepan (11), add the Hemp milk Heavy cream and, over medium heat, bring it just to a boil; reduce the heat, and simmer (between 73 - 85°C (163 - 185°F)) for 2 minutes, stirring occasionally with a wire whisk to prevent the Heavy cream from boiling over. Remove from the heat.
Add the chopped white chocolate to the hot cream (adding it in this order will greatly reduce any chance of the ganache splitting), and allow the chocolate to sit for 1 minute, then using a rubber, or silicon, spatula, slowly stir the mixture in circles, starting in the centre and moving outwards to the side, and taking care to avoid incorporating air whilst stirring. Stir for a minimum of 2 minutes to ensure that all of the chocolate is incorporated and the mixture is fully emulsified. If necessary, place the saucepan of white chocolate ganache back on a low heat source and melt the chocolate to keep it from cooling and solidifying, and thus ensure that all of the chocolate is incorporated.
Line a baking tray with clingfilm, and pour the ganache into this, ensuring that it is thinner than 5cm (2in) in thickness. Allow the ganache to cool to 21°C (70°F), then it is ready to use as a filling, or topping. At between 29 – 32°C (84 - 90°F) the ganache is ready to pour onto a cake surface, and drip. Remove the top layer of the clingfilm. Using a rubber, or silicon spatula scoop the ganache into a bowl (12).
Once cool, and if not using immediately, cover the filled bowl and refrigerate for up to 2 weeks.
It should be noted that white chocolate ganache is in fact slightly coloured, naturally.
If the ganache splits after it has cooled, add a little more of the white chocolate to it. Then, reheat to melt again, keeping a close watch on the temperature, and make sure to stir and encourage even distribution of heat within the body of the chocolate. If necessary, add more cream to maintain the ganache ration.
Assembly 1.2
Remove the filled cake from the refrigerator.
Pour a little of the White Chocolate frosting on to the middle of the cake surface, and spread around, to evenly crumb coat the cake surface (filling in any depressions, etc, so that the surface is level). Allow this to set.
Work quickly as the White Chocolate frosting cools rapidly.
When finished, place the frosted Vanilla Leftover Cake back into a refrigerator, so that the chocolate frosting may set.
Remove the four strips of parchment paper beneath the cake and tidy up.
If the cake is to be decorated, leave it in the refrigerator for a minimum of 30 minutes before removing and then making any decoration on the chocolate frosted surface.
Replace the finished Vanilla Leftover Cake in a refrigerator until it is time to eat.
Enjoy.
